Aimbrulee's Ultimate Pumpkin Cheesecake Recipe

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Aimbrulee's Ultimate Pumpkin Cheesecake
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Ingredients
14
Count
Nutrition
517
Calories
Total time
61
Minutes
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Ingredients:

  • 1 cup gingersnap crumbs (also about 4 to 5 thin slices pumpkin bread)
  • 6 1/2 tbsp unsalted butter
  • 1 1/3 cups sugar
  • 2 1/2 lbs cream cheese (5, 8oz bricks, room temp.)
  • 1 1/3 tsp vanilla
  • 1 1/3 cups canned pumpkin
  • 4 eggs
  • 3/4 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp allspice
  • 1 cup sour cream
  • 1/2 cup caramel sauce (approx., it's a good idea to have the in a squeezable bottle or piping bag)

Directions:

  1. If you are using homemade gingersnaps for your crumbs, I recommend chopping them up and baking at 350°F for about 10 min, then let cool and dry out. To make them into a finer crumb, use your food processor, or put them in a ziploc bag and beat with a mallet. Also before you get started, you will need to start a pot of boiling water, for the water bath you will be baking your cheesecake in.You will need a large baking or roasting pan large enough to fit your springform pan inside.
  2. Preheat your oven to 350°F.
  3. To make crust: in a bowl, mix together the graham cracker crumbs ,the gingersnap crumbs the butter, melted, and the heaping tablespoon of sugar. Press the crumbs into a 9 or 10 inch springform pan about halfway up the sides of the pan. Bake for 5 minute.
  4. Cut your pumpkin bread slices very thin, and then cut them into strips and lay them on the bottom of your pan, over your crust however they can fit, you might not need to use all of the bread, and don't worry about completely covering the crust it's not necessary.
  5. In your mixer bowl combine 4 of the bricks of cream cheese, 1 cup of sugar, and vanilla, beat together until smooth. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice, continue beating until creamy. Pour into the springform pan. Pull out a large sheet of foil and place your springform pan into the center of it, wrap the foil up the sides carefully, because you are trying to waterproof your cheesecake. Do this with one or 2 more sheets of foil to be safe, if your foil is too high over the cheesecake, just carefully fold it down a little. Place your foiled springform pan into your large baking pan, and carefully fill it with the boiling hot water until the water is about halfway up the sides of the springform pan. Very slowly place into the oven. Bake 60- 70 minutes.
  6. The top will turn darker by this point. Remove from oven and cool completely. When it is room temperature, you may refrigerate. Do not remove cheesecake from the springform pan until after you have finished adding the topping.
  7. For the top: In your mixer bowl combine 8 oz cream cheese, and 1/3 c sugar, beat until smooth, add the 1 cup of sour cream and mix, scraping the sides of the bowl until blended well. Spread over the top of the cheesecake until completely covered. Then make straight lines of caramel sauce across your cheesecake topping, in the opposite direction, carefully run a knife across your lines of caramel, to make a nice swirl like design.
  8. Run a thin knife carefully along the sides of your cheesecake to help loosen from the pan. Remove from pan, and place on your favorite cake stand.
  9. The best way to cut cheesecake cleanly, is to use a knife that has been dipped in very hot water.
  10. For extra garnishes on your slices try standing a piece of pecan praline into the center of your slice and decorate with whipped cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 516.75 Kcal (2164 kJ)
Calories from fat 285.94 Kcal
% Daily Value*
Total Fat 31.77g 49%
Cholesterol 162.88mg 54%
Sodium 289mg 12%
Potassium 221.33mg 5%
Total Carbs 51.46g 17%
Sugars 33.06g 132%
Dietary Fiber 2.29g 9%
Protein 7.74g 15%
Vitamin C 2mg 3%
Vitamin A 0.5mg 17%
Iron 1.5mg 8%
Calcium 99.5mg 10%
Amount Per 100 g
Calories 261.15 Kcal (1093 kJ)
Calories from fat 144.5 Kcal
% Daily Value*
Total Fat 16.06g 49%
Cholesterol 82.31mg 54%
Sodium 146.05mg 12%
Potassium 111.85mg 5%
Total Carbs 26.01g 17%
Sugars 16.71g 132%
Dietary Fiber 1.16g 9%
Protein 3.91g 15%
Vitamin C 1mg 3%
Vitamin A 0.3mg 17%
Iron 0.7mg 8%
Calcium 50.3mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.5
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

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